- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 1 cup white whole wheat flour
- 3 tablespoons white whole wheat flour
- 2 tablespoons cornstarch
- 1/8 teaspoon baking soda
- 1/2 cup soy milk
- 1/2 tablespoon apple cider vinegar
- 1/2 cup coconut oil, at room temperature
- 1 1/4 cups white sugar
- 3 eggs
- 1/2 teaspoon pure vanilla extract
- Glaze:
- 1 cup confectioners' sugar, sifted, or more as needed
- 2 tablespoons milk, or more as needed
- 1 tablespoon lemon juice
- 1/4 cup unsweetened coconut flakes, toasted
- Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
- Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
- Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
- Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
- Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
- Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.
07/22/2019
recipepes.com
pound cake with lemon coconut glaze, recipe
PT15M
PT1H
5
455 calories
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